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2 Ingredient Cake


Say what?

Now, I have to be honest.  This cake came to fruition on one of those lean-ration days when my fridge bulb seemed to stare back blankly at me, apathetic to a grumbling tummy because I’d failed to feed it first.  Fair enough.  I managed to gather some eggs {which is forever my default} and clattered in a few straggling chocolate chips from the bottom of one wrinkled and forgotten bag from the back of the pantry and pulled together these cute little individual pots of cakes.  Enjoy.

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2 Ingredient Cake
Prep time

Cook time

Total time


Serves: 1

  • 2 eggs {separated}
  • ⅓ c chocolate {cooled/melted}

  1. In the first bowl, whisk egg whites until stiff glossy white peaks form.
  2. In the second bowl, stir together the egg yolks and chocolate until well blended.
  3. Slowly and carefully fold the first bowl of fluffy whites into the second bowl of chocolate-yolks.
  4. Pour evenly into ramekins and place into a water bath (hot water that reaches half way up the sides of the ramekins).
  5. Bake at 375 for 15-25 minutes.


Happy Labor Day!


Your Squishy Monster ^.~

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